Recipe Tip: Rotolini di Zucchine
Top Recipe for 4 Persons by Falstaff Editorial Team. All ingredients and tips for getting it right. Grilled, rolled and stuffed: these courgettes with cream cheese filling are an ideal vegetarian summer dish.
- 60 gpine nuts
- 250 gcream cheese
- 1 handfulchives
- olive oil, pepper
Step 1Put pine nuts on a dry baking tray and toast at 160 °C for 8 minutes, shaking the tray about half way
Step 2Preheat grill. Slice courgettes lengthwise on a mandoline or with a sharp knife in 5mm slices. Grill each side until char marks show but courgettes are still juicy.
Step 3Place on a work surface. Mix cream cheese with chopped chives and season with salt and pepper. Spread cream cheese mix on the courgette slices. Roll up carefully.
Step 4Place the courgette rolls, or rotoline di zucchini, upright on a serving platter, garnish with toasted pine nuts, rucola leaves and more choped chives. Drizzle with olive oil and serve.